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Homemade Lamb Bone Broth and Stock Recipe

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4.3 from 9 reviews

This rich and flavorful lamb stock is made by roasting lamb bones and simmering them slowly with aromatic vegetables and spices. Ideal for adding depth to soups, stews, and sauces, this homemade stock is a kitchen staple that enhances any dish requiring a robust broth. The recipe includes detailed instructions for both stovetop and slow cooker methods, making it versatile and easy to prepare.

  • Total Time: 6 hours 50 minutes
  • Yield: 10 servings

Ingredients

Lamb Bones and Oil

  • 2.5-3.3 lbs lamb bones
  • 1-2 tablespoons vegetable oil

Vegetables

  • 2 large carrots
  • 3 pieces of celeriac (about 5.5 oz / 150 g) or 3-4 celery stalks
  • 1 large onion
  • 3-4 garlic cloves

Herbs and Spices

  • 1 small bunch of parsley or parsley stems
  • 3-4 bay leaves
  • 10 black peppercorns
  • 5-6 juniper berries
  • 5-6 allspice berries
  • 6 cloves

Liquids and Seasoning

  • 10-12 cups cold water (enough to cover the ingredients completely)
  • ¾ tablespoon coarse sea salt

Instructions

  1. Roast Lamb Bones: Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil or parchment paper. Rub the lamb bones with vegetable oil and spread them out on the tray. Roast for about 40 minutes until the bones are deeply browned. Transfer the roasted bones along with any juices to a large stockpot.
  2. Prepare Vegetables: Clean the vegetables thoroughly. Snap the carrots into two pieces, halve the onion without peeling, and leave the garlic cloves whole without peeling. Cut the celeriac into 2 or 3 large pieces. Add all the vegetables to the pot with the roasted bones.
  3. Add Herbs and Spices: Add the parsley (or stems), bay leaves, black peppercorns, juniper berries, allspice berries, and cloves to the pot, distributing them evenly among the bones and vegetables.
  4. Add Water and Simmer: Pour in 10 to 12 cups of cold water to cover all the ingredients completely. Slowly bring the mixture to a gentle simmer over medium heat without letting it boil. As foam forms on the surface, carefully skim it off using a slotted spoon. Once the foam is removed, add ¾ tablespoon of coarse sea salt. Let the stock simmer gently and steadily for 5 to 6 hours, uncovered or partially covered.
  5. Strain the Stock: When the cooking time is complete, strain the stock through a fine mesh sieve into a clean pot to remove all solids. For an even clearer stock, strain it a second time through a finer sieve or cheesecloth.
  6. Adjust Seasoning: Taste the strained stock and add additional salt if needed, remembering that you can always add more salt later when using the stock in recipes.
  7. Cool and Remove Fat: Allow the stock to cool completely at room temperature, then refrigerate for about 12 hours. After chilling, remove the solidified fat on the surface using a slotted spoon.
  8. Store Properly: Transfer the stock into jars or airtight containers. Refrigerate for up to one week, or freeze in suitable containers for up to 6 months.
  9. Alternate Bone Broth Method: For a deeper, more gelatinous broth, simmer the bones and ingredients for at least 12 hours and up to 24 hours following the same steps for straining and storing.
  10. Slow Cooker Instructions: Place the roasted bones and all other solid ingredients into the slow cooker. Add water up to the recommended line in your slow cooker. Set the slow cooker to low and cook for 12 hours. Once done, strain and store the stock as described above.

Notes

  • Roasting the bones first enhances the flavor and color of the stock.
  • Do not boil the stock vigorously as it will become cloudy; a gentle simmer is best.
  • Removing foam during simmering improves clarity and taste.
  • The solid fat removed after chilling can be saved and used for cooking if desired.
  • This stock can be used as a base for soups, stews, sauces, and gravies.
  • Using fresh bones is preferable; if frozen bones are used, roasting time may be adjusted.
  • The recipe can be adapted by substituting celeriac with celery stalks if desired.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Broth / Stock
  • Method: Stovetop
  • Cuisine: British / Western

Find it online: https://monicarecipes.com/homemade-lamb-bone-broth-and-stock-recipe/